Creamy Provolone Chicken Cavatappi Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality roasted garlic Parmesan cream sauce. If you want a thicker sauce, leave the lid off for the last 30 minutes of cooking to let some liquid evaporate.

For a golden, bubbly top, you can switch the slow cooker to high for the last 10 minutes, but watch to avoid burning.

This recipe is versatile: add a handful of spinach or peas during the last 30 minutes for extra color and nutrients, or swap the chicken for Italian sausage for a different flavor. If you prefer a spicier dish, stir in some red pepper flakes or a dash of hot sauce before serving.

Variations

• Spicy Sausage Version: Replace the chicken with 2 pounds of Italian sausage (casings removed) and add 1 teaspoon of red pepper flakes. Cook on low for 4-5 hours, or until the sausage is cooked through and reaches 160°F (71°C).
• Vegetarian Option: Omit the chicken and add 2 cups of halved mushrooms and 1 cup of spinach. Cook on low for 3-4 hours, or until the pasta is tender and the vegetables are soft. The dish will be vegetarian but still creamy and satisfying.
• Extra Veggie Boost: Add 1 cup of frozen peas and 1 cup of chopped broccoli florets during the last 30 minutes of cooking. Stir gently to combine, then continue cooking until the vegetables are heated through and tender.
• Herb and Lemon Twist: Stir in 1 tablespoon of fresh lemon zest and 2 tablespoons of chopped fresh parsley just before serving. Add a pinch of nutmeg to the sauce for a subtle warmth that complements the cheese.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave on high for 2-3 minutes, or in a saucepan over medium heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of milk or cream when reheating to restore a creamy texture. Reheat gently in the microwave or on the stovetop until piping hot.

This dish can be assembled up to 24 hours in advance. Layer the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, add an extra 30 minutes to the cooking time since you're starting from cold. Alternatively, cook the full dish and refrigerate for up to 3 days; reheat in the slow cooker or microwave.

Serving ideas

Serve the creamy cavatappi hot, straight from the slow cooker, with a generous spoonful of the cheesy sauce.

A simple green salad with a lemon vinaigrette cuts through the richness, and crusty bread is perfect for sopping up the extra sauce. Garnish with fresh parsley or basil if desired.

This dish is a complete meal on its own, but it also pairs well with roasted vegetables or garlic bread.

For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves. The leftovers are just as good the next day, making it a great make-ahead option for busy weeks.

Frequently asked questions

Recipe card

Creamy Provolone Chicken Cavatappi Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breast, cut into bite-sized cubes
• 1 lb cavatappi pasta
• 2 cups roasted garlic Parmesan cream sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the cubed chicken breast evenly in the bottom of a 6-quart slow cooker. Spread the cavatappi pasta over the chicken, then pour the roasted garlic Parmesan cream sauce over the top, making sure the pasta is mostly covered. Use a spoon to gently press the pasta down into the sauce so it is moistened.
2. Dollop the ricotta cheese over the top in spoonfuls, spacing them evenly. Sprinkle the shredded provolone cheese over the entire surface, covering the ricotta and pasta completely.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
4. After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest piece. The pasta should be al dente but tender, and the sauce should be creamy and slightly thickened.
5. Gently stir the mixture to combine the melted cheese and sauce into the pasta and chicken. Spoon the creamy cavatappi onto a serving plate or into bowls. Serve hot, with extra provolone or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

55 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.